Welcome to my kitchen! Today, I’m excited to share with you a timeless Southern favorite: Classic Chicken Fried Steak. This dish combines tender, juicy steak with a crispy, golden coating, all topped off with a rich, creamy gravy. Let’s dive right into the recipe!
Ingredients
For the Chicken Fried Steak:
- 2 lb cube steak (about 4 pieces)
- Salt and pepper to taste
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon Montreal Steak Spice
- 1 teaspoon garlic powder
- 1 ½ cups buttermilk
- 1 egg
- 3 cups avocado oil (for frying, or any oil of your choice)
For the Gravy:
- 10-12 oz breakfast sausage, cut into tiny pieces or grated
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- Salt and ground black pepper to taste
- 2 cups chicken broth
- ½ cup heavy whipping cream
- 2 tablespoons parsley, finely chopped
Directions
Preparing the Steak:
- Pound the Steak: Pound the steak to ¼ inch thickness. Season with salt and pepper.
- Mix Dry Ingredients: In a dish, mix together 1 ½ cups flour, baking powder, baking soda, Montreal Steak Spice, garlic powder, and additional salt and pepper.
- Prepare Wet Ingredients: In another dish, whisk together buttermilk and egg.
- Dredge the Steaks: Dredge each steak first in the flour mixture, then dip into the buttermilk mixture, and dredge again in the flour mixture.
- Heat the Oil: Heat oil in a non-stick skillet over medium/high heat.
- Fry the Steaks: Fry steaks until golden brown, about 3-5 minutes per side. Transfer to a plate lined with paper towels.
Making the Gravy:
- Cook the Sausage: In the same skillet, sauté sausage until golden. Remove and set aside.
- Prepare the Roux: Melt butter in the skillet, stir in flour, and cook for one minute.
- Add Liquids: Gradually add chicken broth, stirring until thickened. Stir in heavy cream, and season with salt and pepper.
- Combine and Finish: Return sausage to the skillet, add parsley, and stir until combined.
Cooking Time and Nutrition
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Kcal: 870 kcal per serving
- Servings: 4
Tips and Tricks
- Tenderizing: Properly pounding the steak ensures it’s tender and cooks evenly.
- Oil Temperature: Make sure your oil is hot enough before frying to achieve that perfect crispy coating.
- Gravy Consistency: Adjust the amount of chicken broth and heavy cream to get your desired gravy thickness.
Enjoy this delicious and comforting dish with your family and friends. Happy cooking!
Feel free to share your experience or any variations you tried in the comments below!
Classic Chicken Fried Steak
- Total Time: 35 minutes
- Yield: 4 1x
Description
There’s something deeply satisfying about biting into a perfectly cooked Chicken Fried Steak, with its crispy outer coating and tender, flavorful steak inside. This dish epitomizes Southern comfort food, marrying simple ingredients with rich, hearty flavors. It’s the kind of meal that brings you back to Sunday dinners at grandma’s, where the kitchen was filled with love and the air with aromas of seasoned gravy.
Ingredients
2 lb cube steak (about 4 pieces)
Salt and pepper to taste
1 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon Montreal Steak Spice
1 teaspoon garlic powder
1 ½ cups buttermilk
1 egg
3 cups avocado oil (for frying, or any oil of your choice)
Chicken Fried Steak Gravy Ingredients:
10–12 oz breakfast sausage, cut into tiny pieces or grated
3 tablespoons butter
⅓ cup all-purpose flour
Salt and ground black pepper to taste
2 cups chicken broth
½ cup heavy whipping cream
2 tablespoons parsley, finely chopped
Instructions
Pound steak to ¼ inch thickness. Season with salt and pepper.
In a dish, mix 1 ½ cups flour, baking powder, baking soda, Montreal Steak Spice, garlic powder, and additional salt and pepper.
In another dish, whisk together buttermilk and egg.
Dredge each steak first in the flour mixture, then dip into the buttermilk mixture, and dredge again in the flour mixture.
Heat oil in a non-stick skillet over medium/high heat. Fry steaks until golden brown, about 3-5 minutes per side. Transfer to a plate lined with paper towels.
For the gravy, sauté sausage in the same skillet until golden. Remove and set aside.
Melt butter in skillet, stir in flour for one minute, then gradually add chicken broth and stir until thickened. Stir in heavy cream, seasoned with salt and pepper.
Return sausage to skillet, add parsley, and stir until combined.
- Prep Time: 20 minutes
- Cook Time: me:
Nutrition
- Calories: 870